Originally Posted by bigthirsty
So instead of temp.. what tests do you guys use to check for doneness?
Is the probe "in like butter" the best test?
This is the most reliable test IMO.
Some folks pull at 195-200 and rest for 3-4 hours with the anticipation that the temps will rise and continue to cook the brisket "beyond done and into tender". ( Someone smarter than I said that ).